Recipe Mailbox: Old-fashioned peach cobbler | The Sacramento Bee

Kathy Sanderson of Johnson City, Tenn., was looking for an old- fashioned peach cobbler recipe like the one her aunt made and served in her restaurant in Birmingham, Alabama. This cobbler had a crust on the top and bottom, like a pie.

This recipe may fill the bill for Sanderson.

Preheat oven to 375 degrees.

For the crust: Place flour, sugar and salt in a bowl and stir to blend. Cut in butter and shortening with pastry blender or two knives until mixture resemble large crumbs. Mix until just combined. Add ice cold water and stir just until combined. Add more water, a teaspoonful at a time, if dough is still too dry. Gather dough into a ball and flatten. Wrap tightly in plastic wrap. Refrigerate for half hour.

For the filling: Pour one can of undrained peaches into a saucepan. Drain the other can of peaches and add peaches to the saucepan. Add butter, lemon juice, cinnamon, nutmeg and sugar. Heat over medium-low heat and stir until sugar dissolves and liquid becomes syrupy. Set aside.

Divide dough into 2 balls, one for the bottom and one for top. For the bottom crust, roll out one of the balls onto a floured surface to about 1/8^th-inch thickness. Place inside a deep dish pie pan. Spoon the peaches only into the crust. Now pour some of the juice over the peaches, about ½ cup, or more to taste.

Roll out the second ball of dough at least 10 inches long. Cut out about 8 to 10 one-inch strips. Lay the strips in a lattice pattern on top of the peaches. Press the ends into the pie crust rim.

For the topping: Combine the granulated and brown sugars with the cinnamon.

Drop a few pieces of butter on the pie and sprinkle with the cinnamon-sugar mixture. Bake for 35 to 45 minutes or until golden.